1.Preheat oven to 200°C (180°C fan-forced).
2.Grease and sugar the inside of 8 x ½-cup (125ml capacity) ovenproof dishes with soft butter and 2 tbs caster sugar.
3.Combine chocolate and butter in a large heatproof bowl over a pan of simmering water and stir until melted. Remove bowl from heat and stir in egg yolks.
4.Beat egg-whites in a large bowl with an electric mixer until soft peaks form, then gradually add extra sugar and beat until dissolved.
5.Using a large balloon whisk, gently fold one third of the egg white mixture into chocolate mixture, then gently fold in the remainder of the egg-white mixture.
6.Divide soufflé mixture among prepared dishes. Smooth the tops level with the tops of the dishes. Bake in a moderately hot oven for about 12 minutes or until soufflés are puffed.
7.Meanwhile, scoop ice-cream and pour liqueur into glasses.
8.Dust soufflés quickly with sifted cocoa and serve immediately with vanilla ice-cream and liqueur.
This recipe must be made just before serving. If the caster sugar is very fine, it is better to use white sugar to coat the dishes. Soufflés need the “grip” of the sugar to assist in rising.Note